JP5075994B2 - Containerized barley tea beverage - Google Patents

Description

  The present invention relates to a barley tea beverage mainly composed of barley tea extract extracted from roasted wheat, and relates to a container-packed barley tea beverage filled with a plastic bottle or can.

  With regard to the flavor of barley tea beverages, the invention has been proposed from various viewpoints, such as to enhance the scent and taste of traditional barley tea, or to meet consumer preferences.

  For example, in Patent Document 1, glucose is contained in the range of 0.09 wt% to 0.9 wt% in the total amount of barley tea beverage, and fructose is 0.010 wt% to 0.4 wt%. It is disclosed that by containing it within the range, a barley tea beverage that has a sweetness and can feel the original aroma and taste of wheat extracted by the sweetness is disclosed.

  Patent Document 2 discloses a barley tea containing a roasted barley and having a strong sweet scent.

  Patent Document 3 discloses that after germination, a malt raw material having a moisture content of 8% or less that has been dried is absorbed until the moisture content reaches 30 to 60%, and then roasted to give the original sweetness of malt. In addition, a method for producing malt tea excellent in flavor that can sufficiently taste the richness and umami is disclosed.

  Patent Document 4 discloses that shelled barley is roasted at 300 ° C. to 350 ° C. in the presence of porous particles having a particle size that passes through a 7 mm sieve but does not pass through a 0.5 mm sieve. The ratio of the barley grains to the barley grains without shells is 4: 6 to 6: 4, and then the roasted barley is separated from the porous particles, followed by extraction with hot water of 95 ° C. or higher. There is disclosed a method for producing barley tea that, when performed, can bring out the original excellent flavor of barley (such as fragrant fragrance and subtle sweetness) without regret.

  Patent Document 5 discloses that a barley tea beverage having a lower flavor and a higher flavor than conventional barley tea beverages by containing fucoidan derived from brown algae is disclosed.

  Further, Patent Document 6 discloses that raw material barley is directly sprayed with one or more amino acids in an amount of about 0.01 to 2% by weight to raw barley or impregnated with a suspension or aqueous solution. A method for producing barley tea that can enhance the flavor of barley tea by baking at an article temperature of about 190 to 280 ° C. is disclosed.

JP 2004-49145 A JP-A-6-197744 JP-A-8-9885 JP 2006-42742 A JP 2003-102450 A Japanese Examined Patent Publication No. 63-14942

As commercially available containerd barley tea beverages become widespread, consumer preferences and drinking situations have diversified, and there is a need for individual containerized barley tea drinks with a unique taste and aroma.
However, container-packed barley tea beverages are extracted in a short time as much as possible because they are mass-produced at the factory, and they have a lighter taste and aroma than barley tea that has been boiled and extracted in a kettle for a long time as in the past. The standing was inferior. In addition, container-packed barley tea beverages may take several months from the time they are manufactured, and may take up to one year at the longest. During this time, the properties of the beverage will change, the flavor will worsen, and odor will occur. There was a risk of it.

  The container-packed barley tea beverage of the present invention has the sweetness and aroma that is characteristic of wheat and the mellowness over the throat by adjusting the ingredients with as few additives as possible. Therefore, it is intended to provide a container-packed barley tea beverage that can maintain sweetness and that is suitable for long-term storage and can be distributed.

The container-packed barley tea beverage of the present invention has a maltose amount of Ma (mg / L), a starch amount of St (mg / 100 mL), a β-glucan amount of bg (mg / 100 mL), and Brix of Bx (%). The following formulas (1) to (4) are satisfied.
(1) 200 <(St + bg) / Bx
(2) 3.0 <Ma / Bx <10.0
(3) 6 {(St + bg) / Bx} <400 (Ma / Bx)
(4) 0.017 ≦ bg / St <0.03

  The container-packed barley tea beverage of the present invention has a sweetness and aroma unique to wheat by adjusting the maltose concentration, starch and β-glucan polysaccharide concentration, and Brix, and even when stored for a long period of time, A container-packed barley tea beverage that does not occur and can maintain sweetness and can be distributed for long-term storage was obtained.

  Hereinafter, embodiments of the container-packed barley tea beverage of the present invention will be described. However, the present invention is not limited to this embodiment.

The container-packed barley tea beverage of the present invention (hereinafter referred to as “the container-packed barley tea beverage”) has a maltose amount of Ma (mg / L), a starch amount of St (mg / 100 mL), and a β-glucan amount of bg (mg / mg). 100 ml), and when Brix is Bx (%), the following equations (1) to (4) are satisfied.
(1) 200 <(St + bg) / Bx
(2) 3.0 <Ma / Bx <10.0
(3) 6 {(St + bg) / Bx} <400 (Ma / Bx)
(4) 0.017 ≦ bg / St <0.03

In the present invention, “barley tea beverage” refers to barley (raw wheat such as Nijo, Shijo and Rojo, and barley), processed wheat by water immersion or enzymatic processing, or β-glucan-rich wheat or amylose-free wheat, As raw materials, improved barley such as low polyphenol wheat is roasted by hot air roasting, sand roasting roasting, far infrared roasting, open kettle roasting, rotary drum roasting, medium roasting, etc. Means extracted, processed beverages. The β-glucan-rich wheat is a wheat rich in β-glucan. For example, varieties such as CDC Fiber, CDC Alamo, Pronghorn, Salute, BG006, BG012, and view fiber can be exemplified. BG Burley "and the like. In addition, as roasted wheat, after immersing in water and drying, it can also use what was roasted, for example, malt, etc. suitably. This is rich in maltose and sucrose.
In addition to the raw wheat used as a raw material, barley tea beverages are made from tea leaves (brown rice, brown rice, pearled wheat, corn) made from leaves and stems of tea trees ( Camellia sinensis var. Sinensis and Camellia sinensis var. Assamica ). , Amaranthus, Quinoa, Namban millet, Mozuku, Licorice, Lotus, Perilla, Pine, Psyllium, Rosemary, Mulberry, Gymnema, Soybean, Kelp, Ganoderma, Beard, Salmon, Sesame, Safflower, Ashitaba, Chen, Guava, Aloe It may be obtained by using together leaves, stems, roots, etc. of various plants such as Gymnema, Tochu, Dokudami, Chicory, Evening Primrose, Loquat and the like.

  The extraction conditions of the raw barley when preparing the barley tea beverage are appropriately selected according to the type of raw barley, the type of extractor, the form of the final product, etc. For example, the temperature of the extraction liquid is 50 to 100 ° C. Is preferable, and 80-99 degreeC is more preferable. Further, the extraction time is preferably 1 to 90 minutes, and more preferably 30 to 60 minutes. Examples of the extracted water include, but are not limited to, natural water, tap water, distilled water, deep sea water, and the like. Moreover, the form of the roasted wheat at the time of extraction is not specifically limited, For example, forms, such as a hole (round grain) and a split, can be mentioned.

  The amount of the extract is preferably 3 to 50 times the amount of raw wheat. The raw wheat extract extracts the raw wheat under the above conditions, and then the raw wheat leachate is filtered by a filter method such as a filter using a cartridge filter, flannel filter cloth, filter plate, filter paper, filter aid, or centrifugal separation. It can be obtained by solid-liquid separation by the method and removing raw wheat and particles.

The obtained raw wheat extract is appropriately adjusted in concentration to prepare a mixed solution, which is used alone or in combination as a barley tea beverage.
When the maltose amount is Ma (mg / L), the starch amount is St (mg / 100 mL), the β-glucan amount is bg (mg / 100 ml), and Brix is Bx (%) It can adjust and manufacture so that the formula of (1)-(4) may be satisfy | filled.
(1) 200 <(St + bg) / Bx
(2) 3.0 <Ma / Bx <10.0
(3) 6 {(St + bg) / Bx} <400 (Ma / Bx)
(4) 0.017 ≦ bg / St <0.03

  At this time, a wheat extract may be added in order to easily obtain a wheat preparation liquid having a desired composition. Here, the “wheat extract” is a product obtained by extracting barley tea with hot water, a water-containing organic solvent, an organic solvent, high-temperature steam, or the like, and a commercially available product can also be used. In addition, in the barley tea preparation liquid, as long as no precipitate is generated even after long-term storage, an antioxidant such as ascorbic acid or sodium ascorbate, a flavoring agent, a pH adjusting agent such as sodium bicarbonate, an emulsifier Additives such as preservatives, sweeteners, colorants, thickening stabilizers, seasonings, and toughening agents can be used alone or in combination. Moreover, 3.0-8.0 are preferable at 25 degreeC conversion value, as for pH setting of a preparation liquid, 4.0-8.0 are more preferable, and 5.0-8.0 are further more preferable. Further, deep ocean water may be added.

  In the present invention, “packed container” means a state in which an object is filled and sealed in a metal container, such as metal, glass, plastic, a paper container combined with a metal or plastic film. As a container for filling and sealing the barley tea beverage prepared as described above, a transparent plastic container such as a transparent glass bottle, a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), or a multilayer molded container is used. be able to.

  The container-packed barley tea beverage is produced by sterilization at any stage of the production process as necessary. The sterilization conditions may be selected by a method that can achieve the same effect as the conditions defined in the Food Sanitation Law. For example, when a heat-resistant container is used as the container, retort sterilization may be performed. When a non-heat-resistant container is used as the container, the container-packed barley tea beverage of the present invention is, for example, precooled to a predetermined temperature after preliminarily sterilizing the tea preparation liquid with a plate-type heat exchanger or the like, and filling with heat It can be produced by aseptic filling at a low temperature, for example, 10 to 50 ° C.

The container-packed barley tea beverage of the present invention can be produced by adjusting the barley tea beverage using raw wheat that can have the maltose content, starch content, β-glucan content and Brix as desired values. The maltose content, starch content, and β-glucan content can be adjusted by appropriately blending a plurality of roasted wheat and its leachate to prepare a barley tea beverage. For example, when it is desired to increase the content of maltose, starch, and β-glucan in a barley tea beverage, the ratio of raw wheat having a high content to the amount of wheat used may be increased. Conversely, when it is desired to reduce these components, the roasting conditions for raw wheat should be strengthened and the extraction conditions for roasted wheat should be weakened. Brix may be adjusted according to the extraction conditions of roasted wheat.
In addition, maltose content, starch content, β-glucan content and Brix of barley tea beverage can be adjusted by adding auxiliary materials for adjusting the content of each component when preparing barley tea beverage, In order not to lose the lingering scent of the scent, the use of auxiliary materials should be avoided as much as possible, and it is preferable not to use them if possible.

The container-packed barley tea beverage has a ratio ((St + bg) / Bx) of the total value of the starch amount St and the β-glucan amount bg to the Brix value Bx (200).
When the ratio of the starch amount St and β-glucan amount bg to the Brix value Bx ((St + bg) / Bx) is 200 or less, it feels thin over the throat and does not give a satisfactory feeling when drinking Not suitable as a beverage.
From this viewpoint, the ratio ((St + bg) / Bx) of the total value of the starch amount St and the β-glucan amount bg and the Brix value Bx is preferably larger than 220, particularly preferably larger than 250. Further, although not particularly limited, the upper limit value is preferably less than 450, and particularly preferably less than 400.
In addition, Brix means the value (%) when the soluble solid content derived from wheat obtained by extracting from roasted wheat is converted to sucrose.

In the present container-packed barley tea beverage, the ratio (Ma / Bx) between the maltose amount Ma and the Brix value Bx is larger than 3.0 and smaller than 10.0.
When the ratio (Ma / Bx) between the maltose amount Ma and the value Bx of Brix is 3.0 or less, the sweetness becomes dilute, and the taste as a packaged barley tea beverage is lost, which is inappropriate. Moreover, sweetness becomes strong and a refreshing feeling is lost as it is 10.0 or more, and it becomes unsuitable as a container-packed barley tea drink.
From this point of view, the ratio (Ma / Bx) between the maltose amount Ma and Brix (%) is preferably larger than 3.0 and smaller than 10.0, and particularly preferably larger than 4.0 and larger than 9.0. Is also small.

This container-packed barley tea beverage is composed of the total amount of starch amount St and β-glucan amount bg, the ratio of the Brix value Bx ((St + bg) / Bx), and the ratio of the maltose amount Ma and the Brix value Bx (Ma / Bx). ) Satisfies the following formula (3). By satisfying this formula, a container-packed barley tea beverage having an appropriate roasting fragrance and suitable for long-term storage can be obtained. On the other hand, when the right side of the formula (3), that is, the value of 400 (Ma / Bx) becomes too large, roasting incense tends to be emphasized, so that the preference as a containered barley tea beverage is lost. Absent.
Formula (3) ... 6 {(St + bg) / Bx} <400 (Ma / Bx)
From this viewpoint, it is preferable to satisfy the following formula (3 ′) in addition to the formula (3),
Formula (3 ′)... 21 {(St + bg) / Bx}> 500 (Ma / Bx)
More preferably, it is particularly preferable to satisfy the following formula (3 ″).
Formula (3 ″)... 9 {(St + bg) / Bx}> 250 (Ma / Bx)

In the container-packed barley tea beverage, the weight ratio (bg / St) of the starch amount St and the β-glucan amount bg is larger than 0.017 and smaller than 0.03. When the weight ratio (bg / St) between the starch amount St and the β-glucan amount bg is 0.017 or less, the remaining aroma tends to be strong, and the refreshing feeling is lost, which is not suitable as a container-packed barley tea beverage. When it is 0.03 or more, the remaining scent is slightly weak and it is not suitable as a container-packed barley tea beverage characterized by a flavor.
From such a viewpoint, the weight ratio (bg / St) of the starch amount St and the β-glucan amount bg is preferably larger than 0.017 and smaller than 0.03, more preferably larger than 0.019 and smaller than 0.03. More preferably, it is larger than 0.02 and smaller than 0.03, and most preferably larger than 0.021 and smaller than 0.025.

The container-packed barley tea beverage preferably has a starch amount of 5 mg / 100 mL to 250 mg / 100 mL, more preferably 50 mg / 100 mL to 200 mg / 100 mL, and even more preferably 65 mg / 100 mL to 150 mg / 100 mL. .
By being in this range, it is possible to suppress the occurrence of orientation after aging while maintaining the original sweetness of barley tea.

The container-packed barley tea beverage preferably has a maltose amount of 0.5 mg / L to 5.0 mg / L, more preferably 1.0 mg / L to 4.0 mg / L, and 1.0 mg / L. More preferably, it is -3.0 mg / L.
When the amount of maltose in the barley tea beverage is within these ranges, barley tea having an appropriate sweetness can be obtained while maintaining the original sweetness of barley tea.

The container-packed barley tea beverage preferably has a sucrose amount of 0.001 mg / L to 10.0 mg / L, more preferably 0.001 mg / L to 8.0 mg / L, and 0.1 mg / L. More preferably, it is -4.0 mg / L.
Along with the above-mentioned maltose, barley tea having an appropriate sweetness is obtained when the sugars are within these ranges.

The container-packed barley tea beverage preferably has a β-glucan content of 1.0 mg / 100 mL to 10.0 mg / 100 mL, more preferably 1.0 mg / 100 mL to 8.0 mg / 100 mL, 1.5 mg / 100 mL More preferably, it is 100 mL-5.0 mg / 100 mL.
By being in this range, a container-packed barley tea beverage that can feel an appropriate remaining aroma is obtained.

  In this container-packed barley tea beverage, the Brix is preferably 0.12% to 0.70%, more preferably 0.2% to 0.60%, and 0.25% to 0.60%. More preferably.

  The container-packed barley tea beverage preferably has a pH of 5-8 at 20 ° C., more preferably 5-7, and even more preferably 6-7.

  The container-packed barley tea beverage preferably has an L value of 70 to 98, more preferably 75 to 95, and still more preferably 80 to 90.

In the present container-packed barley tea beverage, the amount of dissolved oxygen in the liquid is preferably 5 to 20 (mg / L), more preferably 7 to 20, and still more preferably 10 to 20.
Thereby, barley tea drink and oxygen react during storage, and sweetness comes out.
The amount of dissolved oxygen can be measured using a commercially available dissolved oxygen meter called a Do meter or the like.

This container-packed barley tea beverage is mainly an industrially produced barley tea beverage, and the container for filling it is not particularly limited. For example, plastic bottles (so-called PET bottles), steel, aluminum, etc. Metal cans, bottles, paper containers and the like can be used, and in particular, transparent containers such as plastic bottles can be preferably used.
In the case of a plastic bottle, the oxygen permeation amount of the bottle at 25 ° C. and a humidity of 55% RH is preferably 0.01 to 0.1 (cc / Day / bottle 500 mL), and 0.015 to 0.08. More preferred is 0.02 to 0.06.
Thereby, as above-mentioned, barley tea drink and oxygen react during storage, and sweetness comes out.

  For the same reason, when a barley tea beverage is filled in a container, it is preferably filled at room temperature, and preferably not filled with nitrogen. Furthermore, the amount of oxygen in the space (also referred to as “head space”) between the mouth of the container of the container-packed barley tea beverage and the liquid level of the beverage in the container is 0.0008 to 0 per content liquid amount. 0.008 is preferred, 0.0028 to 0.0068 is more preferred, and 0.004 to 0.006 is even more preferred.

  The measurement of each component amount of maltose, sucrose, starch, and β-glucan and the measurement of Brix can be measured by the methods shown in the examples described later.

  Examples of the present invention will be described below. However, the present invention is not limited to this embodiment.

<Production of roasted wheat>
First, the following roasted wheat 1-8 were produced. The L value was measured with a color difference meter (Nippon Denshoku SE-2000) manufactured by Nippon Denshoku Industries Co., Ltd.

(Roasted wheat 1)
A steam spray treatment is applied to Canadian Rojo barley so that the water content is about 25% by weight, and it is put into a rotating drum type medium roasting kiln. went. Thereafter, water is sprayed in a shower form at a rate of 0.17 L / min to rapidly cool the product temperature to 165 ° C., and then roasting temperature is 280 ° C. for 90 seconds, followed by cooling. It moved to the conveyor of the apparatus, the speed of the cooling fan and the conveyor was adjusted so that the product temperature of wheat would stay in the temperature range of 80-140 degreeC for 47 seconds, and it cooled slowly, and the roasted wheat 1 was manufactured. The L value of this wheat was 29.5.

(Roasted wheat 2)
Australian Nijo barley was soaked in water at room temperature for about 24 hours, further sufficiently absorbed in a moist environment for about 24 hours, and then dried under low heat conditions (75 ° C.). This was again immersed in water at room temperature for 12 hours to remove excess moisture, and then heated at 90 ° C. or lower for 30 minutes in a steam atmosphere. After drying this, 120 kg was introduced into a hot-air roaster at an exhaust temperature of 205 ° C., and after 5 minutes, it was discharged at a product temperature of 164 ° C. to obtain roasted wheat 2. The L value of this wheat was 46.

(Roasted wheat 3)
Australian barley barley was soaked in water at room temperature for about 48 hours, further sufficiently absorbed in a humid environment for about 24 hours, and then dried under low heat conditions (75 ° C.). This was again immersed in warm water (35 ° C.) for 6 hours to remove excess water, and then heated for 30 minutes in a steam atmosphere of 90 ° C. or lower. After drying this, 120 kg was introduced into a hot-air roaster at an exhaust temperature of 205 ° C., and after 5 minutes, it was discharged at a product temperature of 164 ° C. to obtain roasted wheat 3. The L value of this wheat was 47.

(Roasted wheat 4)
Australian barley barley was soaked in water at room temperature for about 36 hours, further sufficiently absorbed in a humid environment for about 24 hours, and then dried under low heat conditions (75 ° C.). 150 g of this was introduced into a small hot air roaster at an exhaust temperature of 264 ° C., and after 3 minutes, it was discharged at a product temperature of 190 ° C. to obtain roasted wheat 4. The L value of this wheat was 35.

(Roasted wheat 5)
150 g of Canadian barley barley was put into a small hot air roaster at an exhaust temperature of 185 ° C., and after 18 minutes, it was discharged at a product temperature of 194 ° C. to obtain roasted wheat 5. The L value of this wheat was 34.

(Roasted wheat 6)
200 g of Canadian barley barley was put into a small hot air roaster at an exhaust temperature of 180 ° C., and after 13 minutes, it was discharged at a product temperature of 195 ° C. to obtain roast wheat 6. The L value of this wheat was 39.

(Roasted wheat 7)
200 g of Canadian barley barley was put into a small hot air roaster at an exhaust temperature of 190 ° C., and after 12 minutes, it was discharged at a product temperature of 184 ° C. to obtain roasted wheat 7. The L value of this wheat was 46.

(Roasted wheat 8)
American Rojo barley (barley containing high β-glucan) is put into a continuous stirring steamer, steam sprayed at a steam flow rate of 40 kg / h and steam spraying time of 12 seconds, and then put into a rotary drum roasting pot. After the primary roasting at a roasting temperature of 256 ° C. for 90 seconds, the secondary roasting was subsequently performed at the roasting temperature of 276 ° C. for 90 seconds. Then, wind cooling was performed following water cooling, and roasted wheat 8 was obtained. The L value of this wheat was 31.

<Preparation of extract>
The roasted wheat 1-8 was subjected to an extraction operation with the blending ratio of the amount used (unit: g) shown in Table 1 below and the extraction conditions. The obtained extraction stock solution was filtered through a stainless mesh (20 mesh, 80 mesh, 235 mesh), cooled to 25 ° C., and the volume was adjusted with ion-exchanged water to obtain an extract. In addition, roasted wheat 1-8 was extracted in the state of a hall | hole.

<Preparation of barley tea beverage>
Extracts 1-7 were blended in the proportions shown in Table 2 below, 300 ppm of ascorbic acid was added, sodium bicarbonate was added to adjust the pH to 6.3, and ion exchanged water was added to adjust the total volume to 5000 ml. This solution was sterilized at 135 ° C. for 30 seconds and then cooled to 25 ° C., filled into a PET bottle in an aseptic environment, wrapped with a plastic cap, and sealed, Examples 1 to 6 and Comparative Example 1 ˜8 barley tea beverages were prepared.
The dissolved oxygen amount of the barley tea beverage prepared by the above method is 15 mg / L, the oxygen permeation amount of the PET bottle used for filling is 0.04 cc / Day / bottle 500 mL (25 ° C., 55% RH), the oxygen amount in the head space Was 0.006 mL per mL of liquid.

(analysis)
The components of the barley tea beverages of Examples 1 to 6 and Comparative Examples 1 to 8 were measured, and each value was calculated. The results are shown in Table 3 below. In addition, the measurement of each component was performed as follows.

≪Maltose≫
100 μL of 100 ppm lactose aqueous solution and 800 μL of distilled water were added to 100 μL of the sample solution to prepare a stock solution for analysis. The stock solution for analysis was passed through a solid layer carrier (BOND Elut-SAX, 1 mL, manufactured by Varian) washed with 1 mL of methanol and distilled water. The first 100 μL was discarded, and then 300 μL obtained was used as a sample for analysis. As a sample for the calibration curve, a mixture solution of maltose and lactose prepared by similarly treating a stock solution prepared by diluting from 10 ppm to 1/2 to become a 6-check calibration curve was used. As the calibration sample, a solution prepared by similarly treating a solution adjusted to 10 ppm of lactose was used. Each sample was passed through a 0.45 μm cartridge filter and then subjected to HPLC analysis using the equipment and conditions described below. The result obtained is that the correction coefficient k = (L ′) / (L) obtained by dividing the lactose value (L ′) of the calibration sample by the lactose value (L) of each analysis sample is calculated for each analysis sample. The maltose analysis value was multiplied to determine the concentration of the analytical stock solution, and the dilution rate was further multiplied to obtain the content in the sample solution.
(Analysis conditions)
Sample injection volume: 25 μL
Flow rate: 1.0mL / min
Eluent A: 0.2 M aqueous sodium hydroxide solution Eluent B: 1 M aqueous sodium acetate solution Eluent C: distilled water Column temperature 30 ° C.
(Analytical equipment)
The model numbers of the constituent units of the HPLC apparatus are as follows (all manufactured by Nippon Dionex).
Detector: Integrated amperometry detector EC50A
Oven: TCC-100
Pump: GP50
Autosampler: AS50
Analysis software: CHROMELEON
Column: CarboPac PA1 (guard column: diameter &#61472; 4 x length 50 mm, separation column: diameter &#61472; 4 x length 250 mm)
(Concentration gradient condition)
Time (Eluent A / Eluent B / Eluent C each%)
0-5 minutes (5/0/95)
20 minutes (60/0/40)
30 minutes (80/0/20)
31-40 minutes (0/100/0)
41-55 minutes (5/0/95)

≪Starch≫
10 g of ethanol is added to 10 g of the sample solution, centrifuged (8000 to 10000 g, 20 minutes), and the supernatant is discarded. Distilled water is added again to the residue as appropriate, and gelatinization is performed by heating for 3 minutes.
To this, glucoamylase (AMYLOGLUCOSIDASE, Megazyme Nippon Biocon Co., Ltd.) is added, and the mixture is kept at 37 ° C. for 2 hours, then adjusted to 20 mL, and filtered through a filter paper (ADVANTEC No. 5B manufactured by Toyo Filter Paper Co., Ltd.). .
About this filtrate, glucose amount is calculated | required using the commercially available kit for glucose determination (for example, glucose CII-Test Wako Wako Pure Chemical Industries Ltd. make). The amount of starch contained in the sample is calculated from the amount of glucose by the following formula.

(Formula) Starch (g / 100 g) = glucose amount (g / 100 g) × 0.9

≪β-glucan≫
The amount of β-glucan is determined using a β-glucan quantification kit (for example, an analysis kit manufactured by Megazyme). Add 2.5 g of ammonium sulfate to 5 mL of the sample solution, mix carefully so as not to foam, and let stand at 4 ° C. for 20 hours. The solution is centrifuged (1000 g, 10 minutes) and the supernatant is removed. Add 1.0 mL of 50% ethanol to the residue and stir vigorously, add another 10 mL of 50% ethanol and mix, centrifuge (1000 g, 5 min) and remove the supernatant. The same operation was repeated on the obtained residue, and then the residue was dissolved in 4.8 mL of 20 mM sodium phosphate buffer (pH 6.5), 0.2 mL of lichenase (10 U) was added, and the mixture was dissolved at 40 ° C. Let stand. This is centrifuged (1000 g, 10 minutes), and the resulting supernatant is transferred to three test tubes in 0.1 mL portions. Add 0.1 mL of 50 mM ammonium acetate buffer (pH 4.0) to one test tube (blank sample). To the remaining two, 0.1 mL of β-glucosidase / 50 mM ammonium acetate buffer (pH 4.0) solution (0.2 U) is added (reaction sample). Each sample is allowed to stand at 40 ° C. for 15 minutes, and 3.0 mL each of a glucose quantification reagent (GOPOD Reagent) is added thereto, and then left at 40 ° C. for 20 minutes. About these solutions, the light absorbency A in 510 nm is measured, and light absorbency difference (DELTA) A is calculated | required by following Formula.

(Formula) ΔA = A (reaction sample) −A (blank)

Further, from the absorbance difference ΔA, the amount of β-glucan contained in the sample solution is calculated by the following formula.

(Formula) β-glucan amount (mg / L) = ΔA × F × 9
However, F = 100 / A (glucose standard solution)

Here, the glucose standard solution is obtained by mixing 50 mM sodium acetate buffer (0.1 mL), 1.0 mg / mL aqueous glucose solution (0.1 mL), and glucose quantification reagent GOPOD (3.0 mL).

   Brix was measured with a measuring machine (DD-7) manufactured by Atago Co., Ltd.

(Evaluation item)
The barley tea beverages of Examples 1 to 6 and Comparative Examples 1 to 8 were stored in a cold storage room (5 ° C.) for 6 months. These beverages were allowed to stand in a thermostatic bath set at 25 ° C. 1 hour before the drinking test, and the samples (fixed aftertaste, richness), aroma quality, appearance, and Sensory evaluation about the balance of flavor was implemented. The evaluation method will be described in detail below.

(Evaluation test)
Five skilled examiners were asked to sample the container-packed barley tea beverages of the examples and comparative examples after opening the bottles, and the following items were evaluated by absolute values for the following items. The results are shown in Table 3 above.
<Sweetness>
The sweetness was evaluated on a five-point scale, with “0” points for weak cases and “4” points for strong cases.
<Over the throat>
The throat was evaluated in three stages, with a “0” point for a light case and a “2” point for a dark case.
<Remaining incense>
The remaining incense was evaluated in four stages, with a weak case of “0” and a strong case of “3”.
<Appearance>
Appearance was evaluated in three stages, with “0” points when turbid and “2” points when clear.
<Flavor balance>
As for the balance of flavor, the taste and fragrance were comprehensively judged and the preference was judged. Especially, the excellent one was evaluated as “2”, and conversely, the balance was not well balanced and evaluated as “0”.

(Overall points)
The total score was calculated by adding the scores of sweetness, throat, remaining scent, and appearance, and multiplying the total score by the point of flavor balance. The total score was evaluated as 7 points or more suitable, 3 to 6 points slightly inappropriate, and 0 to 3 points inappropriate.

(result)
In Comparative Example 1, the value of Ma / Bx was low, the sweetness was insufficient, and the flavor balance was poor. A clear orientation was also observed.
In Comparative Example 2, the Ma / Bx value was high, the sweetness was strong, but the flavor balance was poor.
In Comparative Example 3, the values of Ma / Bx and (St + bg) / Bx were low, the sweetness and the throat were poor, and the flavor balance was poor.
In Comparative Example 4, the value of (St + bg) / Bx was low, the sweetness was poor but the throat was poor, and the flavor balance was poor.
In Comparative Example 5, the bg / St value was low, the remaining scent was strong, and the refreshing feeling was poor.
In Comparative Example 6, the bg / St value was high, the remaining scent was weak, and the flavor balance was poor.
In Comparative Examples 7 and 8, sweetness was present but the remaining scent was slightly insufficient.

From these results, (St + bg) / Bx is 200 or more, Ma / Bx is larger than 3 and smaller than 10, bg / St is smaller than 0.017 and smaller than 0.03, and (St + bg) / Bx and Ma / The barley tea beverage whose relationship with Bx satisfies the following formula (3) has a mellowness that is characteristic of the sweetness and throat that is characteristic of wheat. It was found that it could be a barley tea drink.
Formula (3) ... 6 {(St + bg) / Bx} <400 (Ma / Bx)

Claims (20)

When the maltose amount is Ma (mg / L), the starch amount is St (mg / 100 mL), the β-glucan amount is bg (mg / 100 mL), and Brix is Bx (%), the following (1) to (4) Containerized barley tea beverage that satisfies the formula
(1) 200 <(St + bg) / Bx
(2) 3.0 <Ma / Bx <10.0
(3) 6 {(St + bg) / Bx} <400 (Ma / Bx)
(4) 0.017 ≦ bg / St <0.03 Furthermore, the following formula is satisfy | filled, The container-packed barley tea drink of Claim 1 characterized by the above-mentioned.
(5) (St + bg) / Bx <450   The container-packed barley tea beverage according to claim 1 or 2, wherein the amount of starch is 5 mg / 100 mL to 250 mg / 100 mL.   The container-packed barley tea beverage according to any one of claims 1 to 3, wherein the amount of maltose is 0.5 mg / L to 5.0 mg / L.   A sucrose amount is 0.001 mg / L-10.0 mg / L, The container-packed barley tea drink in any one of Claims 1-4 characterized by the above-mentioned.   The amount of β-glucan is 1.0 mg / 100 mL to 10.0 mg / 100 mL, and the container-packed barley tea beverage according to claim 1.   Brix is 0.12%-0.70%, The container-packed barley tea drink in any one of Claims 1-6 characterized by the above-mentioned. When the maltose amount is Ma (mg / L), the starch amount is St (mg / 100 mL), the β-glucan amount is bg (mg / 100 mL), and Brix is Bx (%), the following (1) to (4) A method for producing a container-packed barley tea beverage, characterized by adjusting so as to satisfy the formula:
(1) 200 <(St + bg) / Bx
(2) 3.0 <Ma / Bx <10.0
(3) 6 {(St + bg) / Bx} <400 (Ma / Bx)
(4) 0.017 ≦ bg / St <0.03 Furthermore, it adjusts so that a following formula may be satisfy | filled, The manufacturing method of the container-packed barley tea drink of Claim 8 characterized by the above-mentioned.
(5) (St + bg) / Bx <450   The method for producing a container-packed barley tea beverage according to claim 8 or 9, wherein the amount of starch is adjusted to 5 mg / 100 mL to 250 mg / 100 mL.   The maltose amount is adjusted to 0.5 mg / L to 5.0 mg / L, The method for producing a container-packed barley tea beverage according to any one of claims 8 to 10.   The method for producing a container-packed barley tea beverage according to any one of claims 8 to 11, wherein the amount of sucrose is adjusted to 0.001 mg / L to 10.0 mg / L.   The amount of β-glucan is adjusted to 1.0 mg / 100 mL to 10.0 mg / 100 mL, The method for producing a container-packed barley tea beverage according to any one of claims 8 to 12.   Brix is adjusted to 0.12%-0.70%, The manufacturing method of the container-packed barley tea drink in any one of Claims 8-13 characterized by the above-mentioned. When the maltose amount is Ma (mg / L), the starch amount is St (mg / 100 mL), the β-glucan amount is bg (mg / 100 mL), and Brix is Bx (%), the following (1) to (4) The flavor improvement method of the container-packed barley tea drink characterized by adjusting so that Formula of this may be satisfy | filled.
(1) 200 <(St + bg) / Bx
(2) 3.0 <Ma / Bx <10.0
(3) 6 {(St + bg) / Bx} <400 (Ma / Bx)
(4) 0.017 ≦ bg / St <0.03   The method for improving the taste of a container-packed barley tea beverage according to claim 15, wherein the amount of starch is adjusted to 5 mg / 100 mL to 250 mg / 100 mL.   The maltose content is adjusted to 0.5 mg / L to 5.0 mg / L, the method for improving the taste of a container-packed barley tea beverage according to claim 15 or 16.   The sucrose amount is adjusted to 0.001 mg / L to 10.0 mg / L, The method for improving the taste of a container-packed barley tea beverage according to any one of claims 15 to 17.   The method for improving the taste of a container-packed barley tea beverage according to any one of claims 15 to 18, wherein the amount of β-glucan is adjusted to 1.0 mg / 100 mL to 10.0 mg / 100 mL.   Brix is adjusted to 0.12%-0.70%, The taste improvement method of the container-packed barley tea drink in any one of Claims 15-19 characterized by the above-mentioned.